Turkey Barley Soup Recipe
Ingredients
| Meaty Turkey Carcass- 1 carcass, from a 16-pound bird | ||
| Celery- 9 stalks, cut into 1/2-inch-wide pieces | ||
| Carrots- 1 1/2 pounds, peeled, halved lengthwise, and cut into 1-inch-wide pieces | ||
| Onions- 2 medium-sized, peeled and cut into 1/2-inch-thick rounds | ||
| Garlic | 6 Clove (5gm), chopped | |
| Parsnips- 1 pound, peeled and cut into 1/2-inch-thick rounds | ||
| Dill | 2 Cup (16 tbs), chopped | |
| Parsley | 1 Cup (16 tbs), chopped | |
| Salt | 1 Tablespoon | |
| Ground pepper | 1 Teaspoon | |
| Water | 10 Quart | |
| Barley | 1 Cup (16 tbs) | |
Directions
MAKING
1) In a large stockpot, place together turkey carcass, vegetables, 1 cup dill, seasonings, and water.
2) Heat the turkey mixture to boil, reduce the heat, and simmer for 3 hours.
3) Using a ladle skim the foam and discard, as it cooks.
4) Take the carcass out of the stockpot, and allow to cool and shred meat.
5) Return the meat to the stockpot; and add barley.
6) Simmer the meat mixture for 40 minutes.
SERVING
7) Stir in the remaining dill and and serve hot, garnish with chopped parsley if desired.
1) In a large stockpot, place together turkey carcass, vegetables, 1 cup dill, seasonings, and water.
2) Heat the turkey mixture to boil, reduce the heat, and simmer for 3 hours.
3) Using a ladle skim the foam and discard, as it cooks.
4) Take the carcass out of the stockpot, and allow to cool and shred meat.
5) Return the meat to the stockpot; and add barley.
6) Simmer the meat mixture for 40 minutes.
SERVING
7) Stir in the remaining dill and and serve hot, garnish with chopped parsley if desired.
Chef
